Double chocolate loaf cake

Double chocolate loaf cake

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(174 ratings)

Prep: 25 mins Cook: 55 mins


Cuts into 8-10 slices
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal504
  • fat32g
  • saturates16g
  • carbs48g
  • sugars33g
  • fibre2g
  • protein8g
  • salt0.64g
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  • 175g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp cocoa powder
  • 50g plain chocolate chip or chunks
  • few extra chunks white, plain and milk chocolate, for decorating
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…


  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.

  2. Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.

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Comments, questions and tips

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17th May, 2013
This cake is lovely! I made it in a round 19inch tin. It took a bit longer to cook but looked fabulous! I split it in half and filled it with morello cherry jam ( from Aldi ) and chocolate buttercream.I also put some on the top and added a few white chocolate curls. It tasted fab and was devoured by our guests at a buffet tea. Definitely will be a regular in our house. Yum yum yum!
23rd Apr, 2013
A good cake but, as others have said, the cooking time isn't right. I think 1hr - 1hr 15m is a more realistic time scale. Other than that it's a quick, easy and simple recipe which, despite its simplicity, looks fantastic. Yum!
7th Apr, 2013
without fail.....every single time I make this everyone loves it and I have been asked for the recipe. Give it a go for sure!
4th Apr, 2013
Amazingly yummy cake! Perfect with a cup of tea. 50 minutes cooking time is very optimistic though. It took more like 70 for me.
3rd Apr, 2013
Gorgeous and moist and lasted for days. This is my me favourite chocolate cake so will definitely be making again!
29th Mar, 2013
Needs a bit longer in the oven, but gorgeous!
28th Mar, 2013
This cake was out of this world! The only problem is once you try it you want more!!
24th Mar, 2013
One of my favourite Good Food recipes, which is always being requested by the family. The ground almonds make it lovely and moist. I don't bother icing it as it is tasty enough without. I make it all in one so it is very quick to whizz up. Takes slightly longer to cook than recipe, but don't leave in the oven too long or it will dry out.
andrea0018's picture
20th Mar, 2013
Perfect yum yum
18th Mar, 2013
Easy to make and everyone seemed to like this cake, will be making it again sometime. Worth noting that it is very rich though.


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